| 新形势下食品工艺学理论课改革初探 |
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| 引用本文： | 于海,秦春君,杨明,葛庆丰,徐鑫,金昌海.新形势下食品工艺学理论课改革初探[J].农产品加工．学刊,2012(2):154-155. |
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| 作者姓名： | 于海 秦春君 杨明 葛庆丰 徐鑫 金昌海 |
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| 作者单位： | 扬州大学食品科学与工程学院 |
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| 基金项目： | 扬州大学教改课题项目(2011年) |
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| 摘 要： | 围绕食品工艺学教学内容、教学方法和考核机制,介绍了理论教学过程中的一些改革措施。通过这些改革,激发了学生的学习兴趣,使食品工艺学的课堂教学质量得到了提高。
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| 关 键 词： | 食品工艺学 理论教学 改革 |
Reforms on Theory Teaching in Food Technology under New Situation |
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| YU Hai,QIN Chun-jun,YANG Ming,GE Qing-feng,XU Xin,JIN Chang-hai.Reforms on Theory Teaching in Food Technology under New Situation[J].Nongchanpin Jlagong.Xuekan,2012(2):154-155. |
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| Authors: | YU Hai QIN Chun-jun YANG Ming GE Qing-feng XU Xin JIN Chang-hai |
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| Institution: | (Department of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China) |
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| Abstract: | Some reforms on the teaching content,teaching methods and examination methods of food technology are introduced. Through these reforms,the interests of students are stimulated significantly,and the teaching quality of food technology is improved. |
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| Keywords: | food technology theory teaching reform |
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